Partially-gelatinized flakes do not require milling. Starch content contributes alcohol but little flavor. Used in American and Irish whiskeys at up to 80% of grist. 89.9% extract.
Partially-gelatinized flakes do not require milling. Lends a dry, crisp character, oily texture and strong rye flavor. Used at 10-20% of grist in many bourbon-style mash bills, or higher for rye whiskeys.
Coarse flakes are hot rod-flaked and partially gelatinized. Lends a dry, crisp character, oily texture and strong rye flavor. Used at 10-20% of grist in many bourbon-style mash bills, or higher for rye whiskeys.